Raspberry Marshmallow Hearts

 

 

A sweet treat for someone special.

 

Recipe by James Martin.

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You will need;

455g/1lb granulated sugar

1 tbsp liquid glucose (available from some chemists and specialist cook shops)

200ml/7fl oz water

2 large free-range egg whites

9 sheets gelatine (about 16g/½oz), soaked in 140ml/5fl oz water

1 tsp vanilla extract

icing sugar, for dusting and coating

cornflour, for dusting and coating

125g/4½oz fresh raspberries

 Pink food colouring (optional)

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Place the sugar, glucose and water in a heavy-based pan. Bring to the boil and continue cooking over a high heat until it reaches 127C/260F on a sugar thermometer – take care as the mixture is very hot.

Meanwhile, beat the egg whites with an electric whisk until stiff peaks form when the whisk is removed.

When the syrup is up to temperature, remove from the heat and carefully slide in the softened gelatine sheets and their soaking water. The syrup will bubble up so take care not to burn yourself. Pour the syrup into a metal jug.

Continue to beat the egg whites while slowly pouring in the hot syrup from the jug. The mixture will become shiny and start to thicken. Add the vanilla extract and the food colouring if you wish( just a few drops) and continue whisking for 5-10 minutes, until the mixture is stiff and thick enough to hold its shape on the whisk.

Lightly oil a 30cm/12in x 20cm/8in shallow baking tray. Dust the tray with sieved icing sugar and cornflour and then spoon half the marshmallow mixture over and smooth it with a wet palette knife.

Coat the raspberries with a mixture of icing sugar and cornflour, and lay over the top of the marshmallow mixture.

Cover the raspberries with the remaining marshmallow mixture and leave for at least an hour to set. 

Dust a work surface with more icing sugar and cornflour. Loosen the marshmallow around the sides of the tray with a palette knife and turn it out on to the dusted surface. Cut into squares or hearts using a cookie cutter and roll in the sugar and cornflour.

Leave to dry a little on a wire rack before packing into an airtight box.  I found that these only kept for a day or so because of the fresh raspberries.

xxx

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4 thoughts on “Raspberry Marshmallow Hearts

  1. You are a girl after my own heart! Love marshmellows! Receipe looks perfect for Valentines. Love your simple, whole take on food! Have fun with vintage things, it’s only the beginning! The internet gives so many ideas. Saw a picture of ‘Alice In Wonderland’ cupcake tiers made of upside down tea cups and plates that you can make, like your picture of the white ware. Do you have thrift stores like we have in the States or auctions? You can buy things there at a very cheep price. You are only limited by your imagination!

    • Thank you for the lovely comment. We have a lot of charity shops over here which are perfect for finding lots of vintage bargains, as are car boot sales. There are also a lot of antique fairs which take place all over the country. I went to one last weekend and it was brilliant, going to another in a couple of weeks. I love it! Xx

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